We recreated this classic sandwich into a healthier, low-carb/ low-calorie version. 
Enjoy this guilt-free recipe without compromising on flavours.

Cook Time: 20 minutes | Serves 6 to 8 

Ingredients:
➤ 500 gms Button Mushroom
➤ 100 gms Lollo Rosso
➤ 10 gms Bird's Eye Chilli
➤ 20 gms Garlic
➤ 10 gms Ginger
➤ 50 gms Spring Onions
➤ 1 tsp Sesame Seeds
➤ 1 1/2 tsp Toasted Sesame Seeds
➤ 1/2 tbsp Smoked Paprika
➤ 1 tbsp Soy Sauce
➤ 1 tsp Honey
➤ 25 gms Cilantro 
➤ 2 Lemons
➤ 45 gms Mayonnaise
➤ 1 tbsp Sriracha
➤ Salt (to taste)
 
Cooking
➤ Heat a large non-stick skillet to medium-high heat. Add sesame oil. When
the oil is hot, add finely chopped ginger & garlic and sauté. Add chopped spring
onion bulbs & bird's eye chilli and cook until translucent.
➤ Add in the minced button mushrooms. Cook until browned and crispy, about
6–7 minutes.
➤ While the mushroom browns, make the dipping sauce by combining honey,
soy, lemon juice, bird's eye chilli and some sesame seeds. Thin down with
water, if required.
➤ Add the soy sauce, lemon juice, and smoked paprika to a small bowl. Mix until
combined. Add this to the mushroom mixture, add chopped cilantro and
spring onion greens and stir well. Season with salt.
➤ Take Mayonnaise, sriracha and lemon juice and mix everything together until
combined. Season with salt and pepper, if required.
➤ Assemble: Spoon the mushroom mixture into each lettuce leaf and drizzle
some sriracha mayo and sesame seeds. Top with pickled veggies. Enjoy!